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RASIO ASPEK 9:16
RASIO ASPEK 9:16
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Friday 03 January 2025 08:34:43 GMT
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Chicken caesar salad Ingredients  For the croutons: 1 sour dough bread loaf, cut into bite size cubes 3 tbsp extra virgin olive oil  Salt and pepper to taste  1 tsp freshly grated garlic or garlic powder  1 tbsp dried parsley  For the chicken : 1 boneless chicken breast thinly sliced  Salt to taste 1 tbsp black pepper  1 tbsp garlic powder  1 cup bread crumbs  2 eggs Oil for frying  For the caesar dressing 2 tbsp mayonnaise  2 tbsp freshly grated Parmesan cheese  1 tbsp lime juice  1 tbsp dijon mustard  Salt to taste 1 tsp black pepper  2-3 tbsp extra virgin olive oil  2 tbsp water 1 tsp fresh garlic, grated  For the salad 1 cup romaine lettuce  1/2 cup cherry tomatoes  Method: For the chicken: Lightly whisk egg in small bowl. In another bowl add breadcrumbs.  Season the chicken fillets with salt, pepper and garlic powder. Toss chicken in egg mixture then press each piece of chicken into breadcrumbs on both sides. Shallow Fry on medium low heat for 4-5 minutes each side or until fully cooked and golden. Remove and set aside  For the dressing : In a medium bowl, whisk together the garlic, lime juice, Dijon mustard, mayonnaise , Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week. For the croutons: Preheat oven to 375°F.  Line a large baking sheet with parchment paper; set aside. Season the bread with oil, salt pepper, garlic  powder, parsley . Spread the bread pieces on the baking tray evenly and bake for 15-20 minutes until golden brown and crispy. Remove from oven, and let cool completely.  Use immediately, or store in an air-tight container for up to 1 week. Assemble the salad: In a large salad bowl add romaine lettuce, cherry tomatoes top with croutons, crispy chicken, shaved parmesan and black pepper. Drizzle with caesar dressing. Enjoy! #caesarsalad #crispychicken #chickencaesar #salad #saladrecipe #asmrfood
Chicken caesar salad Ingredients For the croutons: 1 sour dough bread loaf, cut into bite size cubes 3 tbsp extra virgin olive oil Salt and pepper to taste 1 tsp freshly grated garlic or garlic powder 1 tbsp dried parsley For the chicken : 1 boneless chicken breast thinly sliced Salt to taste 1 tbsp black pepper 1 tbsp garlic powder 1 cup bread crumbs 2 eggs Oil for frying For the caesar dressing 2 tbsp mayonnaise 2 tbsp freshly grated Parmesan cheese 1 tbsp lime juice 1 tbsp dijon mustard Salt to taste 1 tsp black pepper 2-3 tbsp extra virgin olive oil 2 tbsp water 1 tsp fresh garlic, grated For the salad 1 cup romaine lettuce 1/2 cup cherry tomatoes Method: For the chicken: Lightly whisk egg in small bowl. In another bowl add breadcrumbs. Season the chicken fillets with salt, pepper and garlic powder. Toss chicken in egg mixture then press each piece of chicken into breadcrumbs on both sides. Shallow Fry on medium low heat for 4-5 minutes each side or until fully cooked and golden. Remove and set aside For the dressing : In a medium bowl, whisk together the garlic, lime juice, Dijon mustard, mayonnaise , Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week. For the croutons: Preheat oven to 375°F.  Line a large baking sheet with parchment paper; set aside. Season the bread with oil, salt pepper, garlic powder, parsley . Spread the bread pieces on the baking tray evenly and bake for 15-20 minutes until golden brown and crispy. Remove from oven, and let cool completely.  Use immediately, or store in an air-tight container for up to 1 week. Assemble the salad: In a large salad bowl add romaine lettuce, cherry tomatoes top with croutons, crispy chicken, shaved parmesan and black pepper. Drizzle with caesar dressing. Enjoy! #caesarsalad #crispychicken #chickencaesar #salad #saladrecipe #asmrfood

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